One of the best Greek recipes I’ve ever created for our website!

@hungryhappens

Easy Spinach + Feta Loaf 🇬🇷 full recipe is on: HungryHappens.Net

♬ original sound – STELLA DRIVAS

If you love the flavors of spinach pie, you will love this simple little loaf. We happily finished this off in a few days. The texture is so soft and pillowy while the Greek flavors are popping. The main ingredient in this recipe is the buttermilk which I advise not substituting. It really gave this recipe a superior advantage to all others I’ve tried.

spinach feta loaf

If you don’t have buttermilk though, you can use kefir or pureed cottage cheese or Greek yogurt in its place! If you like this recipe you will love my Spinach + Feta Brownies or my Spanakopita Cookies or my Baked Spanakopita Tortilla.

spinach and feta loaf

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spinach and feta loaf
4.82 from 43 reviews

Spinach + Feta Loaf

Stella Drivas
My spinach and feta loaf is one of the best Greek recipes I’ve ever created for our website!
Servings: 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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Equipment

Ingredients
 

  • 1 tsp olive oil
  • 10 oz (283.5 g) fresh baby spinach,, rough chop
  • 2 scallions,, diced
  • 2 eggs,, lightly beaten
  • 1/4 cup (59.15 ml) olive oil
  • 3/4 cup (177.44 ml) buttermilk, (or kefir)
  • 1½ cups (187.5 g) flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 5 oz (141.75 g) feta cheese,, crumbled
  • 2 tbs dill,, chopped
  • 1/2 cup (56 g) shredded mozzarella cheese

Instructions
 

  • Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
  • In a large pan, heat the 1 tsp olive oil on medium high. Add in the scallions and saute for 1 minute. Add in the rough chopped spinach and saute until mostly wilted – 1 minute. Transfer to a paper towel lined plate to slightly cool. Pat dry as best you can.
  • In a large bowl, whisk together the eggs, olive and buttermilk until smooth. Sift in the flour, baking powder, salt and pepper to taste and mix to combine. Fold in the feta, mozzarella, dill and spinach. Transfer the batter to your pan and spread out evenly. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to set in your pan for 10 minutes then transfer to a wire rack to cool completely.

Notes

You can also use 10 oz frozen chopped spinach – just make sure you wring it out as dry as possible. 
You can substitute kefir, Greek yogurt or whipped cottage cheese instead of the buttermilk.
Calories: 290kcal, Carbohydrates: 8g, Protein: 12g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.004g, Cholesterol: 65mg, Sodium: 565mg, Potassium: 269mg, Fiber: 3g, Sugar: 2g, Vitamin A: 3.579IU, Vitamin C: 11mg, Calcium: 295mg, Iron: 2mg
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